A real Barbi 'pièce de résistance' this classic French dish was actually inspired by my favourite haunt - Corsica. The juicy, spicy meat topped with fragrant Herbs de Maquis is a perfect reminder of a beautiful, unspoilt Island - best with a glass of Nielluccio!
Serves 4
Ingredients
Côte de Bœuf (including bone, if possible) x 4300ml Nielluccio or Shiraz
75 ml EV olive oil
2 garlic cloves
1 tsp green peppercorns
1 tsp garam masala
2 tbsp's Herbs de Maquis or failing that dried mixed rosemary/sage/thyme.
Method
- Cut garlic cloves in half and rub over meat.
- Mix wine and oil and pour over meat, work in.
- Grind peppercorns and sprinkle half over meat then add mixed garam masala and oregano. Cover refrigerate for up to 4 hours.
- Remove and sear on hi-heat, then remove to medium heat for around 5 mins.
- Leave to cool for up to 5 mins then cut grain-wise and serve.
From Brian George - President of The National BBQ Association www.nationalbbq.co.uk.
